Orlando Sentinel

Bon Appetit editor resigns over photo furor

- By Tali Arbel

NEW YORK — The editor-in-chief of Bon Appetit, Adam Rapoport, resigned after a photo of him dressed in a stereotypi­cal Puerto Rican costume surfaced on social media.

Staffers at the magazine had criticized him after the photo, of him and his wife, circulated on Twitter. That tweet featured a screenshot of a 2013 Instagram photo by Rapoport’s wife that depicted the two dressed up in costume. In the screenshot, his wife tagged the photo “boricua,” a reference to Puerto Ricans, and called Rapoport “papi.” He was wearing a large, heavy chain, a do-rag and a baseball cap. His wife’s account is private.

In an Instagram post, Rapoport said he was stepping down as editor “to reflect on the work that I need to do as a human being.” He said the photo was of an “extremely ill-conceived“Halloween costume 16 years ago. He acknowledg­ed “blind spots” as an editor and said the magazine’s staff and readers deserved better leadership.

Furor over the photo unleashed other employee complaints.

One staffer, Sohla El-Waylly, claimed on Instagram that she hasn’t been paid for appearing in videos for Bon Appetit’s popular YouTube channel, in contrast to white editors who did likewise.

She called for Rapoport’s resignatio­n and for people of color on staff to receive “fair titles, fair salaries, and compensati­on for video appearance­s.”

El-Waylly received support online from several of her colleagues. At least four said they would not appear in the publicatio­n’s videos until their colleagues of color received equal pay.

Conde Nast, the magazine’s publisher, did not address those concerns directly. But in a statement it said it is “dedicated to creating a diverse, inclusive and equitable workplace.”

Several of Bon Appetit’s staff, including El-Waylly, are YouTube stars.

Bon Appetit has been trying to tap into a national moment, saying recently that it will be highlighti­ng more black-owned food businesses and “tackling more of the racial and political issues at the core of the food world.”

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